Slow-cooked brisket of beef with beer

Slow-cooked brisket of beef with beer
Serves: 4-6
  • 1.5kg beef brisket (ask for the ‘nug end’ from your butcher)
  • 400ml beer, IPA is perfect
  • 4 bay leaves
  • 4 sprigs thyme
  • 4 cloves garlic
  • 1 tbsp oil
  • 4 sticks of celery, trimmed and cut into 7cm pieces, split lengthways if too thick
  • 8 shallots, peeled
  • 2 carrots, peeled and roughly chopped
  • 1 tbsp brown sugar
  • 2 tsp Dijon mustard
  • 2 tbsp tomato puree
  • ½-1 tsp chilli flakes, to taste
  1. Marinade the beef in beer, bay, thyme and garlic overnight.
  2. The next day, remove beef and reserve the marinade.
  3. Heat your oven to 160C/Gas 3.
  4. Heat the oil in a large casserole, brown the beef and set aside.
  5. Add the vegetables to the pan, stir to coat with the fat, turn the heat down and cook for 5-8 mins with the lid on.
  6. Stir well, then add sugar, mustard, tomato purée and chilli flakes.
  7. Add the reserved marinade, including garlic and herbs, to the pan, stir and season.
  8. Return the beef to the pan, baste with the liquid and cook in the oven for 3 hours with the lid on, turning the meat once.
  9. Once cooked, the meat should be very tender.
  10. Pull the meat apart and stir into the sauce and serve with root veg mash.


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